HONG KONG, Oct. 2, 2013 /PRNewswire/ -- The Hongkong and Shanghai Hotels, Limited (HSH), a Hong Kong-listed company and owner and operator of The Peni

Share

Ms. Nadine Maurellet

Aged 37, Ms. Maurellet is a Canadian national and received her education in Hong Kong and the United Kingdom. She obtained her Bachelor of Arts Degree (in Law) from The University of Cambridge, a Postgraduate Certificate in Laws from The University of Hong Kong and a Master of Arts Degree (in Law) also from The University of Cambridge. Ms. Maurellet qualified as a Solicitor of the Supreme Court of England and Wales in 2001 and as a Solicitor of the High Court of Hong Kong solicitor in 2002.

Over the past 12 years, Ms. Maurellet has practiced corporate and corporate finance law in private practice in major international financial centres including Hong Kong, London and Shanghai. She has advised public and private companies on a variety of transactions, including initial and secondary public offerings, mergers and acquisitions, foreign direct investments into mainland China, private equity transactions, joint ventures as well as general corporate advisory work for listed companies. She has also worked for two international law firms, namely Linklaters and Morrison & Foerster.

Ms. Maurellet joined HSH in 2006 as Legal Counsel and in 2009 she was promoted to be Senior Legal Counsel. To deepen her knowledge of the hospitality industry, she completed a Master Certificate in Essentials of Hospitality Management from the Cornell University School of Hotel Administration in 2008.

Source Press Release

Read more

Haubenkoch Markus Nagl und Grillmeister Markus Lukas haben was Neues am Kochen: „A Tisch im Woid“ - ein Crossover von Grillkurs und Lifestyle

Gmunden/Salzkammergut, 30. April 2021 – Man nehme einen Haubenkoch, einen Grillmeister, Wäl- der, Wiesen, Felder und deren Produkte. Mischt diese gut durch und schon entsteht ein suburbaner Grillevent. So noch nie da gewesen: Archai sch kochen, zeitgemäß vollenden und perfekt servieren. Mit Mutternatur eins werden, heißt die Devise. Kochen als

By Carsten Hennig